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 Oven temperatures are listed in degrees Fahrenheit.

 A “pinch” of salt is assumed to be ⅛ teaspoon. “Salt to taste” suggests your judgement in how much you salt the food.

 All eggs are large.

 Flour used is all-purpose flour, but feel free to use gluten free, whole wheat, or any other replacement flour.

 When fresh meat or vegetables are listed in a recipe, cooked can often be substituted.

 Canned or frozen vegetables and fruits can replace fresh.

 All milk is 1% fat, but whole, 2%, or nonfat milk can be used instead. Of course, if you don’t tolerate cow’s milk, feel free to use a milk alternative such as soy milk.

 I created the recipes using plain nonfat Greek yogurt, light sour cream, and light cream cheese, but regular plain yogurt, regular fat sour cream, and regular cream cheese can be used as substitutes.

 I recommend using freshly ground peppercorns from a peppermill, but regular ground pepper is also fine to use.

 Dried herbs can be used in place of fresh. The small tomato icon indicates the recipe is vegetarian or contains no meat, but it may contain eggs or dairy.